Thai Chicken Soup with Coconut Milk and Lemongrass

A more-or-less traditional dish that has been on the Vong menu since its opening, this Thai chicken soup with coconut milk and lemongrass combines bright flavors and a lovely combination of colors. The soup is pale yellow with brown shiitake, white chicken, and bright green cilantro peeking through the broth. The broth can be prepared in advance and, in fact, tastes better when it’s done a day ahead. To turn this starter into a main course, increase the amount of chicken to a pound or more and serve with white rice, which can be eaten on the side or spooned into the soup.–Jean-Georges Vongerichten and Mark Bittman

LC Stock For Thai Chicken Soup Note

When Jean-Georges Vongerichten wrote this Thai-minded recipe, he specified Rich Chicken Stock as an ingredient, which you’ll see in the recipe below. It’s not a particular type of stock made in Thailand, per se. It’s simply how Jean-Georges refers to his basic chicken stock recipe that’s made rich with leeks and thyme and…well, heck, we’ll just give you the recipe. Stud 1 medium onion with 6 whole cloves and then toss it in a stock pot along with 3 garlic cloves, 2 pounds chicken wings, 1 carrot, 1 bay leaf, 1 celery stalk, 3 or 4 sprigs fresh thyme, 1 very well rinsed leek, and 10 cups cold water. Bring it to a boil and then immediately reduce the heat to a gentle simmer, skimming any froth or scum that appears on the surface. Cook for a total of 1 1/2 hours. Let cool slightly and then strain. Sorta surprising it isn’t more Asian in nature, although as you’ll taste from the resulting soup, it doesn’t need to be.

Directions

1. Trim the lemongrass of its outer sheath and its hard ends. Whack the stalk in a few places with the back of a knife, then cut it into 2 or 3 pieces.

2. In a deep skillet or medium saucepan, combine the oil, onion, and garlic and turn the heat to medium. Cook a minute, stirring, then add the lemongrass, curry paste, galangal or ginger, and lime leaves. Cook, stirring, for 3 or 4 minutes, then add the stock. Bring to a boil, then reduce the heat to medium, and cook at a moderate boil for about 15 minutes. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)

3. While the broth cooks, cut the chicken breast into 1/2- to 3/4-inch cubes. Remove the stems from the shiitakes and discard or reserve for stock; cut the caps into quarters or eighths.

4. Add the coconut milk, then the chicken and the mushrooms to the broth. Cook for about 5 minutes, or until the chicken is done.

5. Stir in the lime juice and nam pla; taste and adjust the seasoning. Divide among 4 bowls, then garnish with the scallions and cilantro and serve. You may remove the galangal and lemongrass before serving, or leave them in; they are delicious to gnaw on at the table.

The Fatty Daddy Challenge Variation

This is David here, and I want to share with you my tweaks to this Thai chicken soup recipe in case, like me, you’re looking to save calories wherever you can. I call it The Fatty Daddy Challenge version of this recipe, and in it I use non-fat chicken stock in place of the rich chicken stock and shrimp in place of chicken. You’ll be coming in at just 9 Weight Watchers PointsPlus. Which is awesome in my book. (I made a few other adjustments to the recipe, which I explain in the David Says below, and I gotta say, it was phenomenal.)

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